Tapas Revolution: Paella Recipe

[@1973jdmc]

Whao, how this video doesn’t have a million views I do not know. He’s awsome at explaining every detail. THANK YOU

[@brashbrash8407]

Thank you Omar - I followed your paella recipe, preparation and cooking techniques and received a standing ovation from the family! Greatly appreciated!

[@robertnorman6540]

Another great video from Omar. I’ve lived in Andalucía for 6 years and regularly cook Omar’s previous version of this and the taste is sensational and very authentic (much better than the local restaurants) There are some subtle variances in this latest video which I can’t wait to try this weekend. Thanks Omar - when all this travel madness is over I look forward to coming back to the UK and visiting your restaurants.

[@janchristensen6985]

I agree 100%

[@jameswalker3869]

There is not such a thing as a version of paella. Paella is Paella, only one way to cook it, everything else is just maybe a delicious rice meal

[@ajhabbas3574]

Amazing chef ! Its all about building layers of flavours. Salute from Dubai

[@deathwish200]

Love this, this guy is so happy around food and makes it even better. Im ordering a Paella Pan this evening!!!

[@vivivivi06]

You’re awesome!!! Thank you for sharing your recipe!

[@lorupan1]

"Not overtomato it"'. That's just so cute. I promise I will never overtomato my paella.

[@donna24]

This is a great video. Thank you. 🙂

[@ManuelGrau]

Very good, without chorizo 👏👏👏👏👏

[@oireachtas100]

Great Vid, have been following ur progress for years, you didn't use rabbit this time. Many thanks for "tips N tricks". any chance you could do vid for Calamari en su tinto.

[@evaesplana1729]

Love your accent..love your paella..so sweet..

[@findus8269]

13:40 Uhm, isn't that saffron..? Hello camera man?

[@biancahotca3244]

Yes Sofron not paprica

[@xilingsinqueso]

Great tutorial! I hope the restaurant manage to survive after covid.

[@2t0y]

I love his passion

[@loukas5629]

genial explicado

[@parri111]

why Olive Oil? Sunflower Oil is way more Heat resistant. I would recommend to never use Olive Oil for sizzling purposes. It burns much quicker then Sunflower or Peanut Oil for example...

[@rich.muzzaman]

That’s what they use in all Traditional paella in Spain so l’ll stick to Olive oil!

[@biancahotca3244]

So what kind of rice is that? The name of it?? Aren't you going to cover the pan? That's what you always have to do with rice, no? Great recipe, great tips for making Paella. I made it once or twice after my parents went to Spain and my mom made it and then taught me the recipe. But these are some great tips. I understood that different places make Paella, different ways, different cities. Really cute Spaniard : )) Love the Spanish accent. So different from the Latino one. Poor guy though must've been in a rush and didn't get to iron his chef shirt : )) Multam pentru reteta!!! Buna idee. I used Sofron in my paella, but I put it directly in rice. Maybe wrong method. I know Sofron is expensive, but I'm not such a huge fan of the flavor. Maybe there are different kinds.

[@glennfoster5431]

Omg, great presentation but the girl that enters the kitchen and puts food down on the washing up bench and rest of food from customers plate it looks like, not good, not a good sight at all.

[@jameswalker3869]

Eso es paella a la plancha?. You don't put stock, you put water. That's not paella.

[@jameswalker3869]

@@annepicaud3556 you got no idea! You adding stock!!!! You make stock Chef! No of paellas though.